Cut up your favorite veggies to pickle: cucumber, carrot, onion, radishes to name a few. Stuff into a canning jar with your favorite herbs and spices. We like bay leaf, coriander, allspice or any combo of pickling spices. Fill your jar with a mix of your favorite shrub and white vinegar or all shrub if you prefer. We suggest using our Watermelon Cucumber shrub! Pop in the fridge for 24 hours and you've got your own quick pickles!

• 1.5 oz @freelandspirits Dry Gin

• .5 oz @ransomspirits Dry Vermouth

• .25 oz @sauvieshrubs Pickle! Shrub

Pour ice, Gin, Vermouth, and Shrub into a shaker. Stir until cold. Pour into a chilled Martini glass. Add your choice of garnish(es). We suggest Italian green olive, cucamelon, quick shrub pickle, or gherkin.

• 2 3/4 cups all-purpose flour

• 2 tsp cream of tarter

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup unsalted butter, room temperature

• 1 cup sugar

• 2 large eggs

• 1 1/2 tsp vanilla extract

• 2-3 tablespoons botanical dusting sugar

Preheat oven to 400 degrees. Prepare a cookie sheet with parchment.

Combine the flour, cream of tartar, baking soda, and salt in a medium-sized bowl. Set aside.

Add the butter and 1 cup of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.

Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until combined.

Add botanical dusting sugar to a shallow bowl.

Create balls of one tablespoon of cookie dough each.

Roll each ball of cookie dough in the botanical dusting sugar, then set them on the prepared cookie sheet with about 2 inches between them.

Bake for 6-8 minutes.

Remove cookies from the oven and allow them to sit for 2-3 minutes, then move to a cooling rack.

Store in an airtight container.

Dough:

• 2 1/2 cups all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon salt

• 1 cup unsalted cold butter or 2 sticks

• 8 to 10 tablespoons ice-cold water

Filling:

• 4 cups 1-inch cut rhubarb pieces, leaves removed

• 2 cups halved strawberries

• 1 cup sugar

• 1/4 cup cornstarch

• 2 tablespoons rhubarb elderflower shrub or shrub of your choice

• 1/2 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

Finish:

• 1 egg yolk

• 1 tablespoon water

• 1 tablespoon sauvie shrubs botanical dusting sugar

Make the Dough:

Make a double pie crust by whisking together the flour, sugar, and salt in a large bowl. Cut the butter into 1/2-inch cubes. Using your fingers or a pastry cutter, smash the butter cubes into small flat pieces, about the size of peas. If the butter starts to stick to your hands, dip them back into the dry ingredients and coat with the flour.

Once the butter has been broken down, drizzle the water over the flour and butter, tossing the dry ingredients with a fork. Once all the water is added, continue to toss, eventually working the wet and dry ingredients together with your hands. If the dough is too dry, add an additional 1 tablespoon of water, up to 2 tablespoons, until a dough forms. Once the dough has formed, divided the dough in half. Form half of the dough into a ball, then flatten it into a 1-inch disk. Wrap tightly with plastic wrap, then repeat with the second half of the dough. Refrigerate for 1 hour or overnight. This helps the butter solidify to make a crispier, less soggy crust.

Assemble:

Once the dough has chilled, roll out one pie crust disk into a 12-inch disk. Carefully move the dough into a deep-dish pie pan, making sure not to stretch the dough as you transfer it. Trim any excess dough around the pan.

Place the rhubarb, strawberries, sugar, cornstarch, shrub, cinnamon, and vanilla in a large bowl. Mix to combine.

Pour the filling into the pie crust. Cut the butter up into 1/4-inch pieces and dot it all over the pie filling. Roll out the second crust into a 12-inch disk. You can either cut them into 1/2 strips for a lattice top or use the top whole with vents cut in the top for steam.

Place in the refrigerator and chill for 30 minutes (this is a worthwhile stem, promise).

Preheat the oven to 350°F. Once the pie has chilled, place it on a rimmed baking sheet or pizza pan. Beat the egg yolk and water together in a bowl then brush it all over the top of the pie. Sprinkle the botanical dusting sugar all over the top of the pie. Bake in the oven for 75 to 80 minutes, or until the pie filling is bubbling up through the top pie crust. Check the pie after 60 minutes. if the pie crust is browning too fast, cover it with aluminum foil to prevent burning. Let the pie cool completely before serving. This allows the filling to set completely.
Enjoy with a scoop of ice cream drizzled with shrub!

• 2 cups chopped fresh strawberries

• 2 cups chopped rhubarb

• 2 tablespoons Strawberry Rhubarb Shrub (or shrub of your choice)

• ⅓ cup brown sugar

• ⅛ teaspoon salt

Combine chopped strawberries and rhubarb in a saucepan. Add sugar, shrub, and salt; stir to coat evenly. Let sit until the fruit has released its juices, about 10 minutes.

Bring mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and the mixture has thickened about 20 minutes. Remove from heat and let cool, for 30 minutes. The mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Enjoy with ice cream, pancakes, or waffles. Or dolloped on top of your favorite baked good (shortbread biscuits anyone?)

For the sauce:

• Add 1/3 cup tahini

• 2 tablespoons honey

• 1-2 tablespoons grated ginger

• Zest of one lime

• 1 garlic clove 

• 2 tablespoons Tom Kha shrub (or shrub of your choice)

• 2 tablespoons fish sauce or soy sauce

• Juice from 1/2 lime

For salad:

• 1 package of rice noodles (wide)

• 2 cups of edamame shelled

• 1 cup purple cabbage shredded

• 1 cup carrot ribbons

• 1 bell pepper sliced thin

• 2 green onions

• 1/4 cup of cilantro

• 1/4 cup of basil

In a small mixing bowl combine tahini, honey, fish sauce, shrub, ginger, garlic, lime zest and lime juice. Mix really well. Set aside.

Cook rice noodles according to package instructions. In the final minute of cook time toss in your edamame if they are frozen. Strain altogether and run under cold water. Leave noodles and edamame in a bowl of cold water to prevent them from getting too sticky.

Mix shredded carrots, cabbage, pepper, and herbs in a large mixing bowl. Add in the noodles and the sauce. Toss to combine. Your hands might be your best tool in accomplishing this. Adjust with salt and pepper if needed.

• 1/3 cup tahini

• 1 heaping Tbsp peeled grated ginger

• 2 cloves finely minced garlic

• 1 heaping tsp yellow or white miso paste

• 1 Tbsp coconut aminos

• 1 Tbsp Shrub of your choice (we recommend our Tom Kha shrub)

• 1 tsp sesame oil

• 2 tsp maple syrup

• 2-3 Tbsp water

• 1 pinch sea salt

In a medium bowl mix tahini, fresh ginger, garlic, miso paste, coconut aminos, shrub, sesame oil, and maple syrup, whisking to combine.

Add water in small increments until a creamy, pourable sauce is achieved. Adjust flavor as needed.

Store leftovers in the refrigerator up to 5-7 days.

Suggested use:

• Asian noodle salad

• Kale salad

• Grain bowls

• Falafel wraps

• 2 Tbsp @momo_cocoa_co Cardamom Cocoa

• 2 Tbsp Love Potion #9 Shrub (or shrub flavor of your choice)

• 1 Cup milk of choice

• Shrub Botanical Dusting Sugar

To make our new favorite Cocoa: combine equal parts shrub and cocoa, add milk of choice, stir and simmer until warm (you can also add some booze). Top with a sprinkle of dusting sugar and some marshmallows.

• 2 red onions

• 1 Cup of ACV or use shrub

• 1/4 Cup Fire Cider (can sub andy flavor shrub)

• Handful of peppercorns

• Additional Seasonings (optional): add bay leaves, jalapenos, coriander, clove, cinnamon, garlic, red pepper flakes, thyme, lime wedges, citrus peel, or mustard seeds

Slice onions thin (consider using a mandolin), pack in a clean mason jar, pour in ACV/Fire Cider, add whatever seasonings you opt for, seal, and refrigerate. Let them sit for at least 30 mins before eating. The longer they sit the better they taste.

• 10 fresh or frozen blueberries

• 1 rosemary stem

• 1 tablespoon of honey or agave

• 1 oz fresh lime juice

• 1 oz of Blueberry Ginger Shrub

• 6 oz of sparkling water

Strip the rosemary of its leaves, add them to a cocktail shaker along with the blueberries and the honey (or agave). Muddle for around 30 seconds. Add the lime juice and shrub and stir. Strain the liquid into a glass. Add a good handful of crushed ice. Top with sparkling water. Add fresh blueberries and rosemary springs for garnish.